Here’s the perfect cake for a crowd. Moist cake topped with creamy frosting: what’s not to like?

Makes one 8-inch cake; 8 to 10 servings
Prep time: 40 minutes
Cooking time: 20 to 25 minutes

INGREDIENTS

• 2 ½ cups all-purpose flour
• 1 ½ cups lightly packed golden yellow sugar
• 1 Tbsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• ¼ tsp ground allspice
• Pinch of ground cloves
• 1 cup unsalted butter, melted and cooled
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups grated carrots (3 large carrots)
• ½ cup raisins

PREPARATION

1. Preheat the oven to 350°F (175°C) and grease three 8-inch round baking pans. Line the base of each pan with parchment paper, then dust the parchment and sides of the pans with flour. Set aside.
2. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, salt, allspice, and cloves until well combined. Set aside.
3. In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Add the butter mixture to the flour mixture. Stir just until combined. Stir in the grated carrots and raisins.
5. Divide the batter evenly between the prepared pans. Bake until golden and a wooden skewer inserted in the centre of the cakes comes out clean, 20 to 25 minutes.
6. Let the cakes cool in the pans on a wire rack for 5 to 10 minutes. Run a knife around the edges of the pans to loosen the cakes. Turn the cakes out onto the wire rack and let cool completely.

CREAM CHEESE FROSTING RECIPE

INGREDIENTS

• 2 pkgs (each 8 oz/250 g) brick-style cream cheese, at room temperature
• 1 cup unsalted butter, softened
• 1 Tbsp vanilla extract
• 2 cups icing sugar, sifted
• 2 cups icing sugar, sifted
• ½ cup chopped pecans or walnuts, toasted (optional)

PREPARATION

1. For the cream cheese frosting, in a large bowl and using an electric mixer, beat together the cream cheese, butter and vanilla extract until light and fluffy.
2. Add the sugar and beat until the frosting is smooth and creamy.
3. To fill and frost the cakes, use a serrated knife to gently slice off the tops of the cakes to create a smooth surface.
4. Spread a small dollop of cream cheese frosting in the centre of a cake stand or serving plate. (This will help prevent the cake from moving around as you assemble it.) Centre one cake layer on the cake stand.
5. Spoon one-third of the remaining frosting onto the cake layer, then spread it evenly to cover the cake. Sprinkle with half of the pecans (if using).
6. Top with another cake layer. Spread with half of the remaining frosting and sprinkle with the remaining pecans (if using).
7. Top with the third cake layer. Frost the top of the cake with the remaining frosting.
8. The cake can be refrigerated in an airtight container for up to 3 days. Serve and enjoy!